Zarda Pulao

Use the same weight; it disperses faster, so no steeping is needed. Add directly to warm milk or oil.

Use a tiny pinch for colour only, about 1 g for 0.2 g saffron. It will not give saffron flavour.

Use 1 tsp for a floral scent only. It does not replace saffron's colour or taste.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

True cinnamon: thinner, papery quills, milder and sweeter. Use about 1.5 times the weight, and taste.

Use about a third of the weight (0.5 g ground for a 2.5 cm piece), stirred in with the ground spices rather than fried whole, since the powder burns quickly.

Use 60-70% of the weight; stronger and more peppery, so taste before adding more.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use a pinch, about 0.25 g, for a few drops of colouring. Mix with a spoon of water or oil and add with the spices; it adds earthy flavour and can turn orange.

Use about 0.1 g, soaked in 1 tbsp warm milk. It gives yellow colour and a floral aroma, but is expensive and not neutral in flavour.

Use 75-100% of the weight, added off the heat. Floral but rose-scented, not screwpine.

Use 50-60% of the weight and reduce sugar by about the same amount. Sweet and pink-rose flavoured.

Steep 2-3 threads in 10 ml warm milk for every 10 g kewra water. Different, richer aroma.